Nov. 20, 2021, 2:50 p.m.
Stuffed pastas are a one-dish dinner that everyone loves. Here is a recipe that you can make ahead of time – you can even freeze it and take it out and bake it when you don't feel like cooking!
Manicotti is the Italian-American version of Cannelloni. Both are pasta tubes, but the difference between the two is fairly minimal: Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner.
Usually when you make manicotti you use shells, but they have a tendency to break when you fill them. This takes all the hard work out of it.
BAKED MANICOTTI WITH MEAT SAUCE
You will need 16 no-boil noodles for this recipe. Some brands only have 12 so check the box for the number included.
2 jars of good marinara sauce
1 pound ground beef – optional (will be very good even meatless)
red pepper flakes – optional
3 cups ricotta cheese
2 ½ cups Mozzarella cheese, shredd...
Cream Puffs with Leah and Kyle
Nov. 20, 2021, 2:47 p.m.
Choux pastry (pate a choux) is a simple to make, classic French pastry batter that has many uses, including cream puffs, eclairs, profiteroles, beignets, cheese puffs, and much more. Today we will make cream puffs.
These recipes come from bakerbettie.com. This is a fabulous website for those who like to bake. Please check out her website for all the variations for this dough.
TIPS, TRICKS, AND TECHNIQUES
For best results, after making the choux pastry batter, transfer the batter into a pastry bag and let is rest for about an hour. The batter can be used immediately, but this will produce more consistent pastry with more puff.
Make sure your oven is preheated well before the shells go into the oven so that it is truly very hot. Do not skip the step of increasing the heat once the shells are in the oven. The active heating cycle will really help the shells puff up.
Be very patient and do not open the oven until the last few minutes of bak...
Fresh Herb Sauces
Nov. 20, 2021, 1:02 p.m.
These recipes all use fresh herbs which are going to be in season in the spring and summer. Enjoy!
GREEN CHILI ADOBO SAUCE
This recipe is from Rick Bayless and is very versatile to use as a sauce or a dip.
Here is the recipe:
½ head of garlic, separated into unpeeled cloves
4 to 5 fresh serrano chiles, stems removed
1 large bunch cilantro, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1 large bunch flat leaf parsley, (thick bottom stems cut off), roughly chopped (about 2 cups loosely-packed)
1cup extra virgin olive oil
2 generous teaspoons sea salt
Set a large (10-inch) skillet over medium heat. Lay in the garlic and chiles and roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic.
If you’re really short on time, you can soften them in a m...
Oct. 19, 2021, noon
Today, one of our leaders, Valerie Paul, will show us how to make refrigerator pickles.
Yield – 2-8 oz. jars
¾ cup water
¾ cup distilled white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 garlic clove, crushed
½ teaspoon oregano
10 large jalapenos, cut into rings
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.
Bring mixture to a boil, stir in jalapeno peppers and remove from heat.
Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Makes about 3 half pint jars
1/2 pound jalapeno peppers (about 10-12 average sized jalapenos)
1 cup sugar
½ cup apple cider vinegar
1 teaspoon chili powder (optional, for a bit of heat)...